This caprese pizza takes a few simple ingredients and turns them into something amazing. The easy no-yeast buttermilk pizza crust requires no proofing, and turns out deliciously crisp and flavourful.
1ball(4-5oz)fresh mozzarella, (usually around 125g / 4.4oz)
For the pizza crust
140ml(0.5cup)buttermilk
200g(1.6cup)plain white flour
½tspsalt
½tspbaking soda (bicarbonate of soda)
2tspsof olive oil
For the topping
20cherry, grape or baby plum tomatoes, quartered
1garlic clove, crushed
2Tbspfinely minced red onion
10basil leaves, chopped
1-2Tbspextra virgin olive oil
Salt and pepper, to taste
Instructions
First, make the crust by combining all ingredients in a bowl and then kneading for a couple minutes until a soft dough if formed. If it feels too sticky, add some extra flour, a tablespoon at a time. Too dry? Add some extra buttermilk or a little water, a teaspoon at a time.
Allow the dough to rest for 45 minutes.
In the meantime, prepare all the ingredients for the topping and mix together in a bowl.
Pre-heat the oven to 220C / 430F once the dough is almost finished resting.
Once the dough is ready, stretch it or roll it out as thin as you can onto a pizza stone or baking tray. Top with slices of the mozzarella.
Bake for 10 to 12 minutes, until the crust is cooked through and golden and the mozzarella is melted and starting to crisp.
Scatter the topping over the pizza.
Decisions, decisions. You can either eat the pizza now, with the topping still a little cold and fresh, or you can put it back in the oven for 1 or 2 minutes so the topping warms up and softens a little. It's great both ways!